Chicken Creole with Chile Cream Sauce

• 6 whole Boneless Chicken Breasts Halves
• 2 teaspoons Cajun Seasoning
• 1 can (10 3/4 Oz.) Cream Of Chicken Soup
• 1/2 cups Water
• 1 can (4 Oz.) Chopped Green Chilies
• 2 teaspoons Lime Juice
• 1/4 cups Sour Cream
• 1 package (or More) 5.5 Oz Lipton's Mexican Rice, Cooked According To Directions
• Cooked Brown Rice (optional)

1. Season chicken with the Cajun seasoning on both sides.
2. Heat skillet over medium heat, and cook chicken until browned on both sides.
3. Add soup, water, chilies and lime juice.
4. Heat to a boil.
5. Cook over medium-low heat 5 minutes or until chicken is no longer pink inside.
6. Stir in sour cream and heat through.
7. Serve over the prepared Mexican Rice* with the chile cream sauce from the pan over all.
8. YUM!
9. *I make a batch of brown rice to mix in, so its healthier.

chicken breasts halves, cajun seasoning, cream of chicken soup, water, green chilies, lime juice, sour cream, rice, brown rice

Taken from tastykitchen.com/recipes/main-courses/chicken-creole-with-chile-cream-sauce/ (may not work)